I’ve modified Alton Brown’s recipe for classic breakfast sausage by increasing the sage and removing the refined sugar. For sausage with a milder flavor, reduce the amount of sage to 1 tablespoon. These sausages are perfect served with the Green Frittata (page 80) and Salsa Verde (page 89).
Makes 8 patties
In a large bowl, combine the ground pork, sage, rosemary, honey, salt, and pepper, using your hands to mix the ingredients thoroughly.
Using a 1/3-cup measuring cup, form the mixture into 8 patties, each about 2 1/2 inches in diameter.
Heat the olive oil in a large skillet over medium-low heat. Cook the patties, turning them once and gently pressing them down to flatten, for 5 to 8 minutes per side, until golden brown and crispy. Transfer the patties to a paper towel–lined plate and serve.
Makes 16 brownies
Preheat the oven to 350°F. Grease an 8-inch square baking dish with shortening.
In a medium saucepan over very low heat, melt the chocolate chips until smooth. Remove the pan from the heat, then mix in the shortening and coconut sugar. Stir in the eggs and vanilla extract until thoroughly combined. Pour the batter into the prepared baking dish.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of the brownies comes out with just a few moist crumbs attached.
Let the brownies cool in the baking dish for 1 hour. Cut into 16 squares and serve.
Soak the kelp noodles in a bowl of hot water for 30 minutes. Drain the noodles and rinse thoroughly.
In a small bowl, whisk together the almond butter, sesame oil, vinegar, and honey. Add the noodles and toss to combine. Sprinkle with sesame seeds and serve.